Introduction

This Pickle Juice Ranch Cucumber Salad is a refreshing and tangy side dish perfect for warm days or as an accompaniment to your favorite grilled meals. Crisp cucumbers are tossed in a creamy dressing flavored with pickle juice and herbs, creating a unique and flavorful salad that’s quick to prepare and delightful to eat.

The image shows a bowl filled with many thin slices of cucumber layered one over another. Each cucumber slice is green on the outside with a lighter, pale green center, and they are coated in a creamy white dressing. Small pieces of bright yellow zest and green dill leaves are scattered evenly on top, adding spots of color and texture contrast. The bowl is white with a subtle textured pattern inside and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large Persian cucumbers, sliced
1/2 cup Pickle Juice Ranch Dressing
1 cup sour cream or Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon dried onion
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
Pickle slices, to taste (optional)
Mayonnaise (for the dressing; quantity implied as needed)

Instructions

Step 1: Make the Dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, pickle juice, salt, garlic powder, dried parsley, dried dill, dried onion, and pepper until smooth. Adjust the amount of pickle juice to your preferred tanginess.
Step 2: Prepare the Salad. In a large bowl, combine the sliced cucumbers and pickle slices if using.
Step 3: Dress & Toss. Pour the Pickle Juice Ranch Dressing over the cucumber mixture and toss gently to coat all pieces evenly.
Step 4: Chill & Serve. Refrigerate the salad for at least 15 minutes to allow the flavors to meld. Serve cold for the best taste.

Tips & Variations

Use Greek yogurt for a tangier, healthier dressing or sour cream for a richer taste.
Add finely chopped red onion or fresh herbs like dill or parsley for extra flavor and texture.
Adjust the amount of pickle juice in the dressing to control the level of tang.
Include thinly sliced bell peppers or radishes for added crunch and color.

Storage

Store the salad covered in an airtight container in the refrigerator for up to 2 days. For best texture, enjoy it within the first day. Stir gently before serving again. This salad is not ideal for freezing.

How to Serve

A white bowl filled with a simple cucumber salad showing two layers: the bottom layer is thin, round green cucumber slices with darker green edges and light green centers, topped by a layer of thin white onion strips mixed evenly with the cucumber. Black pepper flakes are scattered on top, adding small dark specks. Around the bowl are three whole dark green cucumbers with bumpy skin, a small wooden bowl filled with crushed black pepper, a beige cloth, and a knife, all placed on a white marbled surface. The lighting creates soft shadows and highlights. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumbers instead of Persian cucumbers?

Yes, regular cucumbers work well. Just slice them thinly and remove seeds if they are large and watery to keep the salad crisp.

Is this salad suitable for meal prep?

This salad is best made fresh or a few hours ahead to maintain crunch. It can be prepped the day before but may become softer over time due to the dressing.

Pickle Juice Ranch Cucumber Salad Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

A refreshing and tangy Pickle Juice Ranch Cucumber Salad featuring crisp Persian cucumbers tossed with a creamy, zesty pickle juice ranch dressing made from Greek yogurt, Dijon mustard, and herbs. Perfect as a cool side dish for summer meals or BBQs.

Author: Kai
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Salad Ingredients

2 large Persian cucumbers, sliced
pickle slices, to taste

Pickle Juice Ranch Dressing

1 cup sour cream or Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon dried onion
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup pickle juice (adjust to taste)

Instructions

Make the Dressing: In a small bowl, whisk together the Greek yogurt, sour cream, Dijon mustard, dried onion, garlic powder, dried parsley, dried dill, salt, pepper, and pickle juice until smooth. Adjust the amount of pickle juice to your preferred tanginess.
Prepare the Salad: In a large bowl, combine the sliced Persian cucumbers and pickle slices if using. Optionally, add chopped onions for extra flavor.
Dress & Toss: Pour the pickle juice ranch dressing over the cucumber mixture and toss gently until all the pieces are evenly coated with the dressing.
Chill & Serve: Place the salad in the refrigerator and let it chill for at least 15 minutes to allow the flavors to meld. Serve cold for the best refreshing experience.

Notes

Use Greek yogurt for a healthier, tangier dressing or substitute with sour cream for a richer flavor.
Adjust pickle juice quantity to control the salad’s acidity and flavor intensity.
Adding fresh herbs like dill or parsley can enhance the freshness.
This salad is best served chilled and consumed within 1-2 days for optimal crispness.
Optional: add thinly sliced red onions or fresh dill sprigs for extra texture and aroma.

Keywords: Pickle juice, ranch dressing, cucumber salad, cucumber, creamy dressing, easy side dish, no cook salad